Maritozzi con la Panna

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the flour, sugar, and active dry yeast. Mix well.

   Ca. 2 min.

2. 2

   Add the lukewarm milk, egg, vanilla extract, orange zest, and salt to the dry ingredients. Knead the dough by hand or with a stand mixer on low speed for about 5 minutes until it comes together.

   Ca. 5 min.

3. 3

   Gradually incorporate the softened butter, a little at a time, continuing to knead for another 10-15 minutes until the dough is smooth, elastic, and no longer sticky.

   Ca. 15 min.

   Kokkens note: The dough will be quite soft; avoid adding too much extra flour.

4. 4

   Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Ca. 2 t.

   Kokkens note: A slightly warm oven (turned off) can be a good place for rising.

5. 5

   Once risen, gently punch down the dough to release the air. Divide it into 6 equal pieces.

   Ca. 2 min.

6. 6

   Shape each piece into an oval bun, about 10-12 cm long. Place the buns on a baking sheet lined with parchment paper, leaving space between them.

   Ca. 5 min.

7. 7

   Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise for another 45-60 minutes, or until visibly puffy.

   Ca. 1 t.

8. 8

   Preheat your oven to 180°C (350°F).

   Ca. 15 min.

9. 9

   In a small bowl, whisk together the egg yolk and milk for the egg wash.

   Ca. 1 min.

10. 10

    Brush the tops of the risen buns with the egg wash.

    Ca. 1 min.

    Kokkens note: Be gentle so as not to deflate the buns.

11. 11

    Bake for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.

    Ca. 15 min.

12. 12

    Once the buns are completely cool, prepare the filling. In a cold bowl, whip the heavy cream and powdered sugar until stiff peaks form.

    Ca. 5 min.

    Kokkens note: Ensure your cream, bowl, and whisk are very cold for best results.

13. 13

    Using a serrated knife, slice each maritozzo almost all the way through, creating a pocket. Do not cut completely in half.

    Ca. 3 min.

14. 14

    Generously fill each maritozzo with the whipped cream, either using a spoon or a piping bag. Smooth the cream with a knife for a classic look.

    Ca. 5 min.